Manufacturing of TVP
One of the fastest growing global segments in the food industry is the production of TVP or texturized vegetable protein. This alternative protein source provides an economical and ecological option to traditional sources, such as meat and poultry. This article will outline the use and versatility of twin screw extruders for the production of this unique and healthy product.
The extrusion process can be used to transform wheat or legume protein – e.g. from soy, peas or lupines – into a fibrous structure similar to that of meat. If fat, aromas and/or colorings are added, the texturized vegetable protein generated in this way can be processed after soaking in water in order to make stand-alone meat substitutes or various ingredients or extenders used in the food industry. The aim of the extrusion process is to manufacture a product with a consistent color and texture. After being soaked in water, a subtly laminar or fibrous structure should be visible or tangible. The texture of the product must not be too soft and should be very similar to “original” meat in a tactile or kinesthetic sense. These requirements are fulfilled if the protein is effectively solubilized and if the starch is completely and consistently embedded in the protein matrix. The Coperion Fine Group India extruder offers the ideal conditions for this.